Asian chicken salad

Ingredients

• 4 chicken breast fillets, flattened 
• Salt and milled pepper 
• Glug of olive or canola oil 

Marinade: 

• 1 Tbsp (15ml) ginger, grated 
• 1 tsp (5ml) sesame oil 
• ¼ cup (60ml) soy sauce 
• ¼ cup (60ml) honey 
• Squeeze fresh lime juice 

Salad: 

• ½ punnet (150g) rainbow carrots, cut into matchsticks 
• 1 apple, cut into matchsticks 
• 6-8 radishes, thinly sliced 
• 4 baby gem lettuce, cut into wedges 

For serving: 

• Lime wedges 
• Spring onion curls 
• Sesame seeds 
• 1 red chilli, sliced 
• Handful toasted cashew nuts, roughly chopped 
• Handful fresh coriander 

Method

1. Season chicken and set aside. 
2. Combine marinade ingredients and reserve about ⅓ of the mixture. 
3. Toss chicken in remaining marinade mixture and allow to marinate for at least 30 minutes. 
4. Heat oil in a pan over medium heat and fry chicken until golden and cooked through, about 5-8 minutes per side.  
5. Cool slightly before cutting chicken into slices. 
6. Combine salad ingredients and arrange on a platter. 
7. Top with sliced chicken. 
8. Garnish with lime wedges, spring onion, sesame seeds, chilli, nuts and coriander. 
9. Serve with reserved marinade as a dressing on the side. 

COOK’S NOTE: 

Combine 2 cloves grated garlic, 4cm knob grated ginger, 2 tsp (10ml) chilli flakes, 1 Tbsp (15ml) each Chinese five-spice powder and sesame oil, 2 Tbsp (30ml) each olive oil, soy sauce, hoisin sauce and honey. Marinate whole chicken fillets, reserving some marinade, and slice after cooking. Use reserved marinade as a dressing. 

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